Posts Categorized: Q&A

One of the most exciting chefs to be in town for the Sydney International Food Festival was the witty and erudite David Thompson. If you aren’t familiar with Thompson, the caffeine-fuelled chef is the father of Thai food in Australia and one of the main reasons that Sydneysiders have a taste for good spicy Thai food rather than creamy bland green curries. He is consultant to the one Michelin star Namh in london and is about to move to Thailand permanently with his longterm partner Tanongsak Yordwa. Thompson was in Sydney back in October to play host to several of the SIFF sessions but also to launch the superb Megachef fish sauce and his doorstop of a $100 book Thai Street Food. I was lucky enough to met him again for the Melbourne launch of Megachef in Decemberat Longrain where we were treated to some of his awesome food where the assembled press (including The australian’s John Lethlean) picked the bones of crisp fried fish clean. I recorded this interview for a story I’m writing for SBS Food outside Sailor Thai in Sydney so it’s pretty rough. But it’s worth a listen to 30 minutes of Thompson’s views on cooking. Just click on the link to either listen here or download. David Thompson on Thai food, El Bulli and pretty much everything Checkout my previous postcasts with Heston Blumenthal, Thomas Keller and Sat Bains.

With thanks to the Melbourne Food and Wine Festival. It’s 3.50 on a Friday afternoon. I’ve just finished a great meal cooked by Scott Pickett at The Point in Albert Park and his mentor the brilliant Phil Howard from Two Michelin star The Square in London as part of the Melbourne Food and Wine Festival. I can’t get a taxi to take me to The Langham where I’m interviewing possibly the most important chef in the world Heston Blumenthal who is over for the festival. Finally with about 15 minutes to spare Tim, The Point’s sommelier, comes to the rescue. We drive two-thirds of the way there but a gas tanker has overturned. I’m forced to run to make my 4.30 appointment. I arrive one minute late, hot sweaty and slightly moister than I would have liked. Heston is also caught in the traffic chaos on his way back from thrashing Shannon Bennett at Raquetball. He arrives equally moist, 40 minutes late. And what was meant to be 20 minutes with king of culinary whimsy expands to some 40 minutes. Here is what I compressed into 800 words for SBS Food. We talk about his philosophy, the food poisoning scare, esoteric studies into how we taste and kebabs. I kick-off: “You are quite cheeky compared to what other chefs do.” Listen here to the full conversation with Heston Blumenthal: Are you just having a laugh? This interview is about 40 minutes long. Coming soon: Thomas Keller and Sat Bains.

What next for St Kilda and the Dog's Bar?

Has St Kilda lost its mojo as a destination or has the rest of Melbourne caught up?
As I write this the Dog's Bar is ten minutes from re-opening (at 4pm October 2 2014) under a new manager and what was S[...]

The rules to order a Lune Croissant

Queues who needs them? I've learnt to accept the queues for restaurants on Flinders Lane. I'll pick an unpopular night and/or time for a visit.
Or I'll plan a Negroni or two around the corner for the ho[...]

The Lobster Cave and the confusions of confusions

by Pam and Ed
Imagine you were going to spend $330 on a meal for two.
You could go for a four course a la carté at Vue de Monde for $150 a head (subject to the day and time of the week). You may bust your[...]

The great food blogger witch hunt

I've updated this post as more information came in from Sharky. If anyone else wishes me to update anything, please let me know. I am attempting to be as accurate as possible here.You'll see the updates app[...]

You asked for it – seems like I better give it I guess. We’ve pressed Scott Pickett into service on another of his nights off to cook more truffles for us on the 15th July. What: Truffle dinner featuring truffles from around Australia with matched wines and giveaways.When: 6:30pm for a 7pm start Tuesday 15th JulyWhere: Estelle 243 High […]

Chef Scott Pickett has put his fingers to the keyboard and has sent me through the menu, We have a few tickets left, so if you’ve already booked, let your friends know. (And if you haven’t booked – get a wriggle on, this will sell out!) What: Truffle dinner featuring truffles from around Australia with matched […]

Fringe Food is four truffle season old. Can you believe it? This year sees us back collaborating with Madame Truffles and we’ll be returning to Estelle in Northcote, home of one of my personal favourite truffle dinners so far. We’d better outdo that one I guess! What: Truffle dinner featuring truffles from around Australia with matched […]

I’ve just been sent the menu for our Seaweed Salon on 3 May and I have to say that it looks like a stand out. And we’ve confirmed that it can be adjusted to pescatarian friendly (we will substitute the beef course) What: Lunch featuring seaweed and sea plants, matched wines and education. When: 12:30pm […]